I am processing my oil by cold press, I have to dry it first. I have three challenges: 1) my oil is dark; 2) has a very strong smell; and 3) am seeking a cheaper and faster drying means. I would not ...

I always have a home made coffee late in the mornings. I use a moka pot. I usually add the coffee to the glass and then add heated up milk. I add milk until the colour of the coffee looks how I like ...

I found myself making a couple of disparate-tasting dishes. One was a salad dressing with blue cheeses and garlic, and another was meat flavored with thyme and rosemary.
I tried to taste both while ...

Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal taste but I know they were cooked over ...

I just tried eating kale for the first time, raw, in a salad without any dressings, and to my surprise it did not taste bitter at all unlike descriptions of its taste that I've seen online. In fact it ...

Recently I made paneer (cottage cheese) butter masala following the recipe here.
However the taste was a bit off with the smell of butter. The butter had 3 months expiry date and I used it within one ...

I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...

I'm looking to use paprika extract to flavour a dish, however upon googling it there really is no mention of this extract being used in this context. From what I can see its use is mainly to colour ...

For me, seeing people enjoying thier fresh made salad in summer is one of the most irritated thing to watch. I'm 18 and there are very few vegetables I can eat without puking. I haven't eaten fruit ...

I have been told that smoking with fruit wood that has bark on it is poisonous. I also have been told that there is nothing wrong with using 'barked wood'- that it is only a matter of personal taste.
...

I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the final taste.
Or will it? I'm not a coffee ...

I am anosmic (do not have a sense of smell) and therefore am reduced in my perception of flavours to the flavours my tongue can detect, every time I zest a citrus fruit I always hear everyone talk of ...

I recently tried unflavored yoghurt with a teaspoon of cinnamon, and for some reason, the combination tasted sweet. Are there any food combinations that accomplish this?
The yoghurt was non-fat; I'm ...

I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewhere that Baking Powder or Baking Soda ...

I have got fresh garlic cloves. I want the brown rice to have a garlic flavor.
Please mention the garlic quantity needed for the 5 table spoons of uncooked brown rice.
What is the best way to infuse ...

All of the IQF shrimp in local stores contain sodium tripolyphosphate. I am apparently very sensitive to the taste, or at least more so than my family members. It renders these shrimp inedible to me. ...

I've read that vanilla is usually used to highlight/enhance the flavour of chocolate, lemon juice the flavour of strawberries, and MSGs the flavour of meat. What other flavour enhancers are out there? ...

I have a 250g block of black Regalice from Redshaws. I want to flavor the icing with a concentrated peppermint flavoring. Only a very small amount to achieve a subtle hint of mint, the icing is just ...

I want to marinade some meat to infuse with some flavors.
(Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices)
I was about to put in some brown sugar as well; but I was wondering ...

I thawed frozen ground beef in the refrigerator over night. I took it out the next afternoon and made spaghetti sauce with it. The ground beef had a frozen like flavor to it. No mold or discoloration ...

I was watching a cooking show and the chef made the comment that if you use a large basic cucumber (not hot house, persian, kirbys, english, etc.) before you peel it, cut off about half an inch of the ...

When/why would one use "vanilla sugar" instead of just plain sugar along with vanilla extract and/or beans/pods, particularly in recipes and baking? Is it just a matter of convenience?
I understand ...

I've tried to make cake pops a few times but they never came out as beautiful and tidy as the pictures I found on the web. I would love to try more and more to nail the goal but I think I must know ...

Let's consider a situation where someone dislikes a taste of, let's say, broccoli (or some other food), and MSG is added to that product during the cooking process to improve the taste. Will the taste ...

I have already made my coleslaw and the onion red onion it is too strong I want to tone it down as I said I've already made the salad do you have any suggestions on what to add to the coleslaw to tone ...

I would like to add powdered pulses (dried and ground) to the bread flour and experiment on the flavour of bread.
Does anyone have any experience with this?
Will fermenting the powdered pulse (with ...

I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka seems to be it's most integral element ...

I have found that after adding ground pepper (any type, color, or heat level), some dishes seem to be saltier. This sometimes occurs with other spices, as well. Note that I am not using anything else ...

Does adding msg to any recipe or dish always make it taste better? It doesn't seem to have much of a taste on its own. EDIT I'm not asking HOW it makes things taste better, I'm asking which dishes it ...

I have gelatine and starch capsules of differing colours and sizes that I use for supplements and the like. In some cases, I would like to coat the capsules with differing flavours! A sort of sensory ...

I made the mistake of buying these awesome whisky stones (soapstone) to chill my drinks. Besides the fact that they don't cool the drink down a lot, they acquire a freezer taste and ruin the flavor of ...

Back many moons ago I used MSG all the time. When a lot of controversy cropped up I gradually went away from using it as I was concerned about the high sodium content it was purported to have.
Now, ...